TURMERIC AND SPICY FOCACCIA WITH CHILISECRET

To make a different, slightly spicy, and flavorful focaccia, you can use Peperita's Chilisecret. This variant of classic focaccia gains an intense yellow-orange color and a spicy, aromatic flavor thanks to the addition of Chilisecret in the dough.

For a standard baking tray, start by combining 300 grams of Manitoba flour with 2 teaspoons of Chilisecret, 200 grams of '00' flour (which you can replace with white spelt or all Manitoba), 365 grams of room-temperature water, 1 teaspoon of dry yeast (or 8 grams of fresh yeast), 1/2 teaspoon of sugar, and 11 grams of salt. If using fresh yeast, dissolve it first in 2 tablespoons of water. Mix all the ingredients in a bowl, creating a well in the center to add the water. Stir with a spoon until you get a very hydrated and sticky dough that will be yellow and soft.

Cover the dough with plastic wrap and let it rise in a turned-off but slightly warmed oven at about 28°C until it has tripled in volume. Rising time can vary depending on external temperature and might take up to 4 hours.

Once risen, transfer the dough to a lightly oiled baking tray and spread it with your fingertips. Add 2 tablespoons of oil and continue spreading the dough with your fingertips. Finish with rosemary and coarse salt.

Bake the focaccia in a preheated oven at 200°C for about 25 minutes. In the last 5 minutes, move the tray to the bottom of the oven and, in the last minute, lightly activate the grill by transferring the tray to the top of the oven. Allow the focaccia to cool slightly before serving.